Sunday, December 1, 2013

Green Beans with Mushroom Sauce

So, it's now December, and I'm STILL posting recipes from Thanksgiving! Good thing these same recipes can be used for Christmas! Plus, even though Green Bean Casserole is considered a Thanksgiving dish, my different non-casserole versions are tasty enough and easy enough to be made year-round.

Similar to my Deconstructed Green Bean Casserole, this green bean dish uses classic Thanskgiving flavors - green beans and mushrooms. However, I didn't use any canned mushroom soup, or those weird canned french-fried onion things. I simply cooked my green beans until crisp-tender, then made a creamy caramelized mushroom sauce to pour over the top. Easy!!

Green Beans with Mushroom Sauce
adapted from Closet Cooking

1 oz dried porcini mushrooms
1/2 cup boiling water
2 Tbsp butter
1 small onion, diced
8oz fresh cremini or button mushrooms, sliced
2 cloves garlic, minced
1 tsp dried thyme, chopped
1/2 cup heavy cream
1/2 cup grated Parmesan
Salt & pepper
1 handful parsley, chopped
1 lb fresh green beans

Soak the dried mushrooms in the boiling water for 20 minutes.

Meanwhile, melt the butter in a pan over medium heat. Add the onions and saute about 5 minutes or until tender. Add the garlic and thyme; cook for about 1 minute.

Add the fresh mushrooms and cook for about 10-15 minutes or until they begin to caramelize and turn golden brown. Add the soaked mushrooms (and the water they soaked in). Increase the heat to medium-high and simmer for 10 minutes or until reduced by 1/2.

Add the cream and Parmesan; season with salt and pepper and simmer until thickened, about 3-5 minutes.

Meanwhile, steam or blanch the green beans. I chose to boil mine in lightly salted water for about 5 minutes. 

Remove the mushroom sauce from the heat and stir in the parsley (oops, I forgot to do this!). Serve atop the green beans.

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